Yellowtail Nayeh with Cranberry Ezme


  • Fish:
  • 1 pound skinless sushi-grade hamachi (yellowtail), thinly sliced into 1/4-inch thick pieces
  • Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground coriander
  • Ezme:
  • 1 cup Ocean Spray® Cranberries
  • 1 tablespoon sugar
  • 1 small garlic clove, finely chopped
  • 1/2 white onion, roughly chopped
  • 1 fresno chile, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2 tablespoons pomegranate molasses
  • 2 limes, zested and juiced
  • 1/2 cup water
  • salt to taste
  • Garnish:
  • extra virgin olive oil
  • orange segments
  • thinly sliced cherry tomatoes
  • oil-cured olives
  • thinly sliced raw Ocean Spray® Cranberries
  • thinly shaved raw red onion
  • chopped cilantro
  • mint leaves
Nutrition InfoNutritional Info


Arrange thinly sliced fish on a rimmed serving dish or bowl and season with salt, black pepper, fennel, and coriander.

In a blender or the bowl of a food processor, combine the cranberries, sugar, garlic, onion, chile, bell pepper, molasses, lime zest and juice, and the water—blend to release the liquids and until almost pureed. Strain and collect the liquid using a fine sieve. Season to taste with salt. Spoon over the fish until the fish is just barely submerged.

Garnish and serve.

Brought to you by Chef Cassie Piuma from The Cranberry Chef Collective


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